Chicken Broccoli Quinoa Casserole
You have to try this casserole!
Prep Time30 minutes mins
Cook Time15 minutes mins
Total Time45 minutes mins
Cuisine: American
Method: Oven
Servings: 4
Calories: 1833kcal
- 1 cup uncooked quinoa
- 2 cups chicken stock
- 2 cups broccoli
- 2-3 boneless skinless chicken breasts
- 1 10 ounce can low-sodium cream of mushroom soup
- 1 cup shredded Cheddar cheese
- 1/4 cup milk
- 1 teaspoon garlic powder
- 1/2 cup French fried onions
Rinse quinoa in a mesh sieve until the water runs clear.
Place quinoa and chicken stock in a large pot. Bring to a boil. Cover, then reduce heat to medium low and simmer until the water is absorbed (15-20 minutes). Turn off heat. Add broccoli, replace cover and let sit for 5 minutes. Uncover and fluff with a fork.
While quinoa is cooking, boil chicken breasts then shred.
Preheat oven to 350 degrees F. Grease an 8-inch baking dish.
Add cream of mushroom soup, cheese, milk and garlic powder to the quinoa and mix well. Then add chicken and stir to combine.
Spoon mixture into baking dish.
Bake at 350 degrees F for 10 minutes. Remove from oven and top with French fried onions. Bake 5 more minutes.
Calories: 1833kcal | Carbohydrates: 39g | Protein: 264g | Fat: 62g | Saturated Fat: 22g | Cholesterol: 726mg | Sodium: 968mg | Potassium: 4671mg | Fiber: 4g | Sugar: 4g | Vitamin A: 591IU | Vitamin C: 41mg | Calcium: 321mg | Iron: 9mg